Mango Chicken Salad

1. 1

   Saute garlic and jalapeno in oil over medium-high heat until soft, about 1 minute. Sprinkle chicken breasts with salt and pepper and chili powder. Cook chicken in the same skillet until cooked through and brown on the outside, about 4 minutes per side. After chicken has cooled, dice or shred into small pieces.

2. 2

   Toss chopped celery, peeled and chopped mango, and cooled chicken in a large bowl. Stir in mayonnaise and yogurt. Add lime juice and zest. Season with salt and pepper.

3. 3

   Stir in any additional add-ins (see suggestions below-I used all of them!). Store for up to a few days in the refrigerator. Add the fresh cilantro just before serving.

4. 4

   Optional add-ins: 2 tablespoons minced red onion, 1 chopped roasted red pepper, 1 cup black beans, 1 teaspoon sugar

* Per serving · 4 servings · Values may vary.